Vietnamese Lemongrass Pork Chops

This dish is so much better than any that I have had in a Vietnamese restaurant.  I think the only downside of cooking extensively out of Andrea Nguyen's new cookbook is that you might never dine in one again, but that makes it perfect for a pandemic, because here we are, eating great Asian food night after night.
The turmeric coconut rice pairs well with this, and the slicing up some vegetables, tossing with the leftover marinade and grilling alongside the meat is genius, especially for a weeknight.

 3 garlic cloves, roughly chopped

 2 tbsp coarsely chopped shallot, or 3 tablespoons roughly chopped yellow onion

 ¼ cup coarsely chopped fresh lemongrass (from 2 medium stalks)

 2 tbsp light or dark brown sugar

 Rounded ¼ teaspoon recently ground black pepper

 1 ½ tbsp canola or other neutral oil

 1 ½ tbsp fish sauce

 1 ¼ tsp soy sauce

 ½ tsp molasses, dark amber honey, or caramel sauce

 4 thin-cut bone-in pork chops (about 6 ounces each), about ½ inch thick

 ½ cup Nuoc Cham Dipping Sauce (optional)

In a small food processor, combine the garlic, shallot, lemongrass, brown sugar, and pepper and whirl to a fine texture. Add the canola oil, fish sauce, soy sauce, and molasses and process until relatively smooth, like a wet paste. Transfer to a medium bowl. 

Use paper towels to blot excess moisture from the pork. Add the pork to the marinade, turning to coat well, then cover and set aside to marinate at room temperature for 30 minutes. Or, refrigerate for up to 24 hours; let the meat sit out at room temperature for 30 minutes before grilling.

Warm a cast-iron stove-top grill pan over medium-high heat, prepare a medium-hot charcoal fire, or preheat a gas grill to medium-high (you can hold your hand 6 inches above the grill for 3 to 4 seconds). Grill the pork chops for 5 to 7 minutes, turning frequently, until firm and cooked through. Pierce with the sharp point of a knife to test (it’s okay if the center is faintly pink).

Transfer to a plate and let rest for 5 to 10 minutes.

Serve the chops warm, passing the dipping sauce at the table, if desired.